In a large bowl, mix milk and lemon juice. Set aside. Meanwhile, cut chicken fillets in half and place between 2 sheets of plastic wrap. Using a mallet or rolling pin, pound lightly to flatten strips a bit. Repeat for all the chicken.
Place chicken in the bowl and mix to coat. Cover bowl with plastic wrap and place in fridge. Allow to marinate for at least 20 minutes.
Preheat oven to 400F and line 2 baking sheets with parchment paper.
Mix flour, panko crumbs, salt, paprika and pepper in a large ziploc bag. Place chicken strips one at a time in the bag and shake to coat. Place breaded chicken strips on baking pan lined with parchment paper, drizzling with olive oil on both sides.
Place baking sheets in oven and bake for 12 minutes. Flip chicken strips and then bake for an additional 12 minutes or until chicken is cooked through.